Rocco DiSpirito: Hachette Speakers Bureau

Rocco DiSpirito

Celebrity Chef, Entrepreneur & Author of Italian American

Rocco DiSpirito was named Food & Wine's "Best New Chef," and Gourmet magazine called him "America's Most Exciting Young Chef." In 1997, DiSpirito opened Union Pacific in New York City's Gramercy Park as Chef and Owner. He was awarded three stars from the New York Times, and three more from the New York Observer. In 2003, he opened Rocco's 22nd Street, and that opening became the subject of NBC's The Restaurant. More than nine million viewers a week tuned in to see the ups and downs of DiSpirito's family-inspired eatery. Picked up for two seasons, it continued to run internationally for 12 months. Most recently, Rocco returned to television as the host of Rocco’s Dinner Party, a reality cooking competition show on Bravo TV.

DiSpirito is also the James Beard award winning author of Flavor, a unique cook book that breaks down his concept of building dishes on the four basic flavors, making his unique approach to food accessible to the home cook. His second book Rocco's Italian American was co-written with his "Mama" Nicolina DiSpirito. DiSpirito's other books include 5 Minute Flavor, Now Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories, and his most recent best-seller, Now Eat This! Diet: Lose Up to 10 Pounds in Just 2 Weeks Eating 6 Meals a Day!

In 2004, DiSpirito began his radio career at WOR AM710 and hosted Food Talk in over 300 East Coast markets. Having increased listeners and ratings, he took his show across the country through syndication. The popularity of the show led to DiSpirito's increased interest in helping the average consumer "Grab the Good Life" through improved home cooking.

DiSpirito was born and raised in Jamaica, Queens. His culinary experience and love of "the good life" through cooking and dining began at age eleven in his mother Nicolina's kitchen. By the age of 16, DiSpirito entered the Culinary Institute of America. He graduated with honors in 1986 and studied abroad at Jardin de Cygne in France with Dominique Cecillon and Gray Kunz. In 1990, DiSpirito graduated cum laude with a B.S. in Business from Boston University. He worked at Adrienne in New York and as Chef de Partie at Aujourd'hiu in Boston. DiSpirito then joined Lespinasse's opening team.

In 2004, DiSpirito launched his product line, Rocco Cookware. He is a frequent guest on national television shows and is on the board of Do Something!, Volunteers of America, and works with schools nationally to help improve their lunch programs.

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  • An Evening with Rocco DiSpirito

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